Wild Mushroom Osso Bucco
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt and ground black pepper to taste
- 1 tsp olive oil
- 2 tbsp tomato paste
- 1 medium onion minced
- 1/2 cup finely chopped parsley
- 4 cloves of garlic minced
- 1 small clove of garlic
- 1 tbsp chopped fresh thyme
- 4 cups of fresh mushrooms (i used a mix of cremini and bu
- 2 cups of dry mushrooms (i used a mix of oyster and shiit
- 1 large carrot diced small
- 2 sticks celery diced
- 1/4 cup white wine (optional but nice)
- 1 tbsp chopped fresh rosemary (or substitute 1 tsp dry)
- 2 tbsp tamari or soy sauce
- 1/4 cup cashews soaked with 1/2 cup of water for at least then blended into a smooth paste.
- for the gremolata:
- zest of 1 lemon (use organic)
- Carbohydrate 1.73348316579412 g
- Cholesterol 0 mg
- Fat 0.262032499678313 g
- Fiber 0.465103326278491 g
- Protein 1.02622166646733 g
- Saturated Fat 0.0395500332872951 g
- Serving Size 1 1 serving (20g)
- Sodium 369.170316662139 mg
- Sugar 1.26837983951563 g
- Trans Fat 0.0277180499852777 g
- Calories 12 calories
Rehydrate the dry mushrooms by soaking them in 2-3 cups of warm or room temperature water for 30 minutes.Heat the oil in a large saucepan.Add the onions, carrots and celery. Season with some salt and pepper and cook, stirring often, until the onions are translucent, about five minutes.Add the garlic and saute another minute or two.Add the mushrooms. Be sure to drain the dry mushrooms but don't throw away the stock from rehydrating them. In fact, I used the stock to make my cashew paste too, instead of water.Saute the mushrooms well. Add the wine and cook for a few minutes until the alcohol has evaporated and the mushrooms look caramelized. Stir in the tomato paste, tamari, thyme and rosemary and add about a cup of the mushroom stock.Bring the stew to a boil, cover, and cook over low heat for 15 minutes or until the mushrooms are tender. Some of the dry mushrooms will remain a little chewy-- you can cook for longer if you want them to soften up. Be sure to add more stock if it dries up.Stir the cashew paste into the osso bucco, and add salt and pepper if needed. Finish by stirring in the gremolata.Serve hot with risotto.
